Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 500 g carrot (s)
- 200 ml coconut milk
- 2 medium pointed peppers, red
- 1 medium onion (s)
- 1 clove garlic
- 2 tablespoons oil, for example sesame oil
- 1 tablespoon vegetable stock
- 0.5 teaspoon ½ ginger
- 0.5 teaspoon ½ turmeric
- 2 pinches coriander
- water
Print Recipe
Pin Recipe Instructions
- Fry the onions in the oil.
- Peel the carrots, cut into large pieces and add to the onions with enough water to cover the carrots lightly.
- Add the vegetable stock and simmer for about 5-10 minutes until the carrots are soft.
- Add the garlic clove, coconut milk and spices and simmer for another two minutes. Use the hand blender to make a creamy soup.
- Cut the peppers into rings, add to the soup and simmer for another two or three minutes, depending on the desired consistency.
- Season if necessary.
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